Old Fashioned Arrancini? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Old Fashioned Arrancini? (/showthread.php?tid=83732) |
Old Fashioned Arrancini? - bjcotton - 06-18-2009 I found these two recipes in the "200 Years of Charleston Cooking" and wondered if they were the predecessor of the Arrancini we had made earlier. Opinions anyone? * Exported from MasterCook * Rice Croquettes I Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : A List Grains-Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiled rice 1/2 cup thick white sauce 1 large egg -- separated 1 teaspoon salt 3 tablespoons grated American cheese 1/8 teaspoon cayenne pepper bread crumbs Add to the rice, while hot, the white sauce, well-beaten egg yolk, salt, cheese and cayenne. Set aside to cool, then mold into balls or cylinders. Dip in the well-beaten white of the egg and roll in bread crumbs. Fry in deep fat and serve while hot. This makes 12 small croquettes. Description: "Wash one cup of rice in several waters. Have two quarts of water, salted and boiling hot. Sift the rice in and boil thirty minutes. Put it into a strainer, rinse in hot water, and set over a kettle to dry. Serve very hot." Source: "200 Years of Charleston Cooking, pg 114" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Croquettes II Recipe By :Mrs. L. D. Simonds Serving Size : 0 Preparation Time :0:00 Categories : A List Grains-Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiled rice 4 large egg yolks egg and crumbs Red currant jelly Have the rice boiled until it is quite soft. Beat the egg yolks into it and cook in the upper part of a double boiler for eight minutes. Turn out on a platter and allow the mixture to cool. Then roll into cylinders and dip these in beaten egg and then in crumbs and fry in deep fat. Drain on brown paper, make a dent in the top of each and fill with currant jelly. Description: "Although these are to be served with wild duck according to the recipe, we found them excellent with tame duck as well." Source: "200 Years of Charleston Cooking, pg 115" - - - - - - - - - - - - - - - - - - - Re: Old Fashioned Arrancini? - Gourmet_Mom - 06-19-2009 Billy, isn't that Charleston Cooking book great! I still haven't made these....hmmmm? Another summer project! Must look up recipe....I know it's here somewhere! Re: Old Fashioned Arrancini? - cjs - 06-19-2009 I remember making croquettes a couple years ago... Re: Old Fashioned Arrancini? - labradors - 06-19-2009 That Málaga booklet where I found those soup recipes that I mentioned earlier (e.g. the cold garlic soup) had an interesting-sounding tapas croquette recipe. Since this was originally metric, I have converted the quantities. Here is it: Pine Nut Croquettes Makes 4 servings Ingredients:
Re: Old Fashioned Arrancini? - bjcotton - 06-19-2009 I think this is the recipe we used, but I have 2 recipes for it, the other one is from Williams-Sonoma. * Exported from MasterCook * Arancini - Rice Balls Recipe By :Michele Scicolone Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Filling 2 tablespoons olive oil 1 small onion -- very finely chopped 1 clove garlic -- finely chopped 8 ounces ground beef 1 1/2 cups chopped canned Italian peeled tomatoes salt and freshly ground black pepper 1/2 cup frozen peas For the Rice 5 cups chicken broth 1/2 teaspoon saffron threads -- crumbled 2 cups medium-grain rice, such as Arborio 2 tablespoons butter salt 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup freshly grated Pecorino Romano 4 large egg yolks To Assemble 5 large egg whites 2 cups plain bread crumbs flour -- for dredging 4 ounces sharp provolone -- cut in small dice vegetable oil -- for deep-frying To make the filling, put the oil, onion, and garlic in a medium skillet, turn on the heat to medium, and cook until the onion is soft, about 5 minutes. Add the beef to the skillet and cook, stirring to break up the lumps, until lightly browned, about 10 minutes. Stir in the tomatoes, and salt and pepper to taste. Bring the sauce to a simmer, reduce the heat to low, and cook, stirring occasionally, until thick, about 30 minutes. Add the peas and cook 5 minutes more. Let cool. To make the rice, bring the broth and saffron to a boil in a large pot. Stir in the rice, butter, and salt to taste. Cover, reduce the heat to low, and cook until the rice is tender, about 18 minutes. Remove the rice from the heat and stir in the cheeses. Let cool slightly, then stir in the egg yolks. To assemble, beat the egg whites in a shallow bowl until foamy. Spread the bread crumbs on one sheet of wax paper and the flour on another. Place a cake rack over a baking sheet. Dip your hands in cool water, to prevent the rice from sticking. Scoop up about 1/2 cup of the rice mixture and place it in the palm of one hand. Poke a shallow hole in the center of the rice. Press about 1 tablespoon of the filling into the hole and top it with a piece of provolone. Cup your hand slightly, molding the rice over the filling to enclose it completely. Add a little more rice if necessary to cover the filling completely. Very gently squeeze the ball together to compact the rice. Carefully roll the rice ball in the flour, then in the egg whites to coat it completely. Roll the ball in the bread crumbs, being sure not to leave any spots uncovered. Place the rice ball on the cake rack to dry. Continue making rice balls with the remaining ingredients, rinsing your hands between each. When all of the rice balls have been made, place the rack in the refrigerator for 30 minutes to dry. Pour about 3 inches of oil into an electric deep-fryer or a deep heavy saucepan. Heat the oil until the temperature reaches 375° on a deep-frying thermometer, or a drop of egg white sizzles when it is added to the oil. With a slotted spoon or skimmer, lower a few rice balls at a time into the hot oil; do not crowd the pan. Cook until golden brown and crisp all over, 3 to 4 minutes. Transfer the rice balls to paper towels to drain. Keep the cooked rice balls warm in a low oven while you fry the remainder. Serve hot or warm. Source: "The Sopranos Family Cookbook, pgs 80 & 81" Yield: "18 each" - - - - - - - - - - - - - - - - - - - |